Saturday, March 17, 2007

It has been awhile since I posted pictures of what I've been cooking. Mostly due to sheer laziness. And I do have to confess I haven't been using my bento boxes lately and have to get back in the habit, but they are so tiny! Instead of the bento I bring a big ass Tupperware of what I had for dinner the night before.

Okay the pictures - Note: I SUCK as a photographer....

One thing I really missed when I went vegetarian was my homemade Cincinnati Chili. This is a chili you put over a steaming pile of pasta and top with chopped onion, oyster crackers and shredded cheddar cheese....drool. I was having a huge craving and decided to try my recipe using Smart Ground instead of the 2 lbs of greasy ground beef. It turned out fantastic!!! The flavors of Cincinnati chili are really different - you have the kick of Cayenne pepper, but the wonderful hint of chocolate and cinnamon.

Everything you need to make a awesome pot of Vegan Cincinnati Chili -- okay I left out the onion an garlic!
AFTER: With a small pile of oyster crackers.
Next day I made a big ass pot of Chickpea and Tomato Soup from my "Clueless Vegetarian" cookbook. It was excellent! I loved the zucchini and spinach that went in the soup along with the chickpeas. I used Muir Glenn Roasted Tomatoes....mmmmmmmm......This is the Chickpea and Broccoli casserole I made from VwaV. Not bad. A little thick, but the flavor was good and I was surprised because I thought it was going to be really bland. But I did add a lot more olive oil and veggie broth than the recipe called for.

One thing I love, love, love is roasted Brussel sprouts! I drowned these in the Wegmans Roasting oil (garlic oil and Thyme) and roasted them in the oven for 30 minutes. OMG they were like candy -- I couldn't stop eating them!
Recipe for Vegan Cincinnati Chili:

2 packages of Smart Ground
1 T olive oil
1 1/2 t cinnamon
2 t ground cumin
3 T chili powder
1/2 t crushed red pepper or cayenne pepper
1 t ground allspice
1 T Kosher salt
1 med. onion finely chopped
4 garlic cloves, crushed
12 oz can tomato paste
15 oz can tomato sauce
4 c water
2 T vinegar
4 bay leaves
1 oz block unsweetened chocolate
1/2 t ground cayenne pepper (optional)

Add olive oil to large (4-6 quart) pot over medium high heat. Add the Smart Ground and the next 8 ingredients. Add the tomato paste, tomato sauce, water, vinegar, bay leaves and chocolate. If you want to add more heat add the cayenne.

Bring to a boil then reduce to simmer, uncovered for 1 1/2 to 2 hrs. Stir occasionally to prevent sticking.

Yu can serve with chopped onion and oyster crackers.

Tastes even better the next day and freezes great!


Vivacious Vegan said...

Your Cincinnati chili sounds really different and interesting. I'm intrigued and will have to try it.

Jen said...

Looks like you had a delish week. I'll have to try that brussels sprouts recipe... I love Brussel sprouts! :o)